Instructions: Microwave white baking chocolate and 1/2 cup cream in uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. The bars may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted; cool completely.

Beat remaining cream, confectioners' sugar and vanilla extract in small mixing bowl until stiff peaks form (do not overbeat).

Reviewer: AliRating:Review:Easy to whip up on a hot summer day with fresh berries. Cant wait to "play" with it more!!!

Reviewer: Nina Rating:Review:Magnificent, loved it. It was so easy to make and my family loved it. I used Cadbury Dream Chocolate; it was delicious.

Reviewer: DaniRating:Review:After having made dark chocolate mousse on a several-hundred person scale (catering service), this doesn't seem much like mousse. It's more like white chocolate whipped cream, and it doesn't hold shape well at all at room temperature. This is fine for a very basic dessert, but since I used it for mousse cups, I wish I had found a more sturdy recipe.

Reviewer: shivy Rating:Review:I have to make a white chocolate mousse for my hospitality task but I cant find a thick, creamy and fast recipe. I'm using the mousse as a filling between 2 soft biscuits like an ice cream sandwich with warm caramel sauce on the plate with temp chocolate. This recipe sounds really good and easy but how long does it take and can it be keep in a fridge up to 4 days? If anyone has an answer please help. Thanks heaps